Darjeeling city from the balcony of the TV tower hotel...cheap, about $2.25 per night and good restaurant.Spice shop. Many locals have the shop keeper put together a small mix of spices for one meal.The shop keeper cutting fish with a fixed blade in the middle of the little road side shopGoat heads and a hook full of something for sale!Get your veggies and hair cut within 1 foot.

Over the holiday Dad and I hacked a perl script that parses HTML pages from FoodNetwork.com. The goal was to get the episode numbers & names for Molto Mario recipes. Our first step was to save the index page of Mario recipes from FoodNetwork.com . We then used the Unix command wget to search the page for URL links and save the associated HTML pages into one directory. We then created a Perl script that opens each of the HTML files found in the directory and pulls out the data we needed.Here is an example of the output(episode number, name, recipe name) now ready to load into a database:MB2G15~Trastevere On a Sunday~Gnudi con Fiori di ZuccaMB2G15~Trastevere On a Sunday~Chicken with Sweet Peppers: Pollo con PeperoniMB2G17~Antica Bessetta~Bigoli - Basic RecipeMB2G17~Antica Bessetta~Bigoli Bianchi with Duck RaguMB2G17~Antica Bessetta~Bigoli Scuri

Here is the general script that can easily be altered to parse other shows:#!/usr/bin/perl##################################################################### recipestrip.pl# Text stripping script. Used on Foodnetwork html pages.# 3.28.2005 K & L Cocco## Program used to capture episode number & title and recipe tiles# from html files.# The raw html files were gathered from foodnetwork.com with wget command # using flags -i and -F.# example: wget -F -i capturedhtmlfile.html #####################################################################use Getopt::Long;use File::Basename;

Boil ½ dozen eggs. Cool, shell, slice in half and store. Parboil the sausage, cool and slice diagonally into approximately ¼ inch slices. Slice the ham and mozzarella. The above can be prepared the evening before the preparation of the pie.Dissolve the yeast in warm water. Let stand 5 minutes. Stir to dissolve. Add part of the flour (about 2 cups) and the remaining dough ingredients. Beat until smooth and well blended. Gradually add the remaining flour to make a soft bread dough that does not cling to the sides of the bowl. Knead 5 to 7 minutes by machine or until smooth and elastic by hand. Put into a greased bowl, cover and let rise until doubled. Punch the dough down and let rest for about 15 minutes.Preheat oven to 350-400 .Prepare ricotta filling by mixing 2-3 eggs into the ricotta and beating until smooth and creamy. Divide the dough in half. Roll out one portion to cover a medium to large sized pizza pan or cookie sheet. Place the dough on the pan and fill as follows (CAUTION: do not deviate from the specified layering sequence).

layer of sausagelayer of hamlayer of mozzarellalayer of ricotta fillingarrange 6 boiled egg halves on top of the ricottasprinkle chopped parsley over all.

Roll out the remaining portion of dough and use to cover the pie. Wet the edges with water, pinch together and roll under the pie (the edges should be trimmed to even up or remove excess dough). Cut several holes in the top crust with a scissors. Bake until golden brown (3/4 to 1 hour).Prepare an egg wash by beating one egg yolk, sugar and water. As soon as the pie is removed from the oven brush the top with the egg wash and sprinkle with the nonpareils. Allow to sit for about 15 minutes before cutting.This dish is traditionally prepared on the Holy Saturday and eaten as the noon meal. If any is left, it is good served cold for breakfast, lunch, dinner or a snack.Invite good friends and enjoy!
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